Recipe: Sanborns’ Swiss Chicken Enchiladas | KCET
Recipe: Sanborns’ Swiss Chicken Enchiladas
This recipe was originally published on patijinch.com.
Sanborns’ Swiss Chicken Enchiladas
Enchiladas de Pollo Suizas Sanborns
- 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
- 2 garlic cloves peeled
- 1/2 cup coarsely chopped white onion
- 1 to 2 serrano chiles, stemmed, seeding optional
- 1 1/2 cups coarsely chopped cilantro, leaves and upper part of stems
- 1 teaspoon kosher or sea salt or to taste
- 1/4 cup water
- 1 tablespoon canola or safflower oil
- 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
- 1 cup Mexican style cream, Latin-style cream or heavy cream
- 12 Corn tortillas
- 3 cups shredded cooked chicken
- 3 cups Oaxaca or Muenster cheese, grated
In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
Preheat the oven to 400 degrees Fahrenheit.
Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.
Teachers and parents everywhere are trying to make distance learning work, but early education poses some unique challenges, from short attention spans to concerns about too much screen time. We talked to parents and teachers about how it's going so far.
Los Angeles County coronavirus cases surged past the 4,000 mark today, while health officials reported another 13 deaths and warned residents that wearing a mask -- while beneficial -- doesn't alleviate the need to stay home as much as possible.
Responding to the unprecedented shift to remote learning and other challenges to education caused by the COVID-19 outbreak, the University of California is temporarily suspending its core admissions requirements for students seeking to enroll.
As of this week, about one in three American households have completed the census. L.A. County is close behind but when we zoom in, we see a different picture.
- 1 of 256
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›